*  Exported from  MasterCook  *
                         ZESTY ROSEMARY-RYE STICKS
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           (2-1/4 teaspoons) active
                         Dry yeast
    2       tb           Molasses
      1/4   c            Warm water
    1       t            Orange zest (approx. 1/2
                         Medium orange)
    1       t            Lemon zest (approx. 1/2
                         Medium lemon)
    1 1/2   c            Rye flour
    1 3/4   c            All-purpose flour
    1       t            Salt
      1/8   ts           Baking soda
    1       tb           Dried rosemary, OR
    3       tb           Fresh rosemary, finely
    2       tb           Vegetable oil
    1                    Egg
      1/2   c            Orange juice, fresh or
                         Cornmeal to sprinkle on the
                         Baking sheeet
    1                    Egg, lightly beaten with 1
                         Tablespoon water
      1/8   ts           Salt, for glazing the tops
                         Coarse salt for the tops
   "The citrus zest undertone of these versatile bread
   sticks marries well with the rosemary and molasses to
   produce an intriguing addition to a picnic basket or a
   formal dinner. 325~F. 30 to 35 minutes Preheat the
   oven to 325~F.
   In a small bowl, combine the yeast with the molasses
   and warm water. Set aside in a warm place until the
   yeast starts to foam, about 5 to 10 minutes. Prepare
   the zest by lightly grating the outer peel of the
   orange and lemon against the fine grate of a cheese
   grater. Use only the colored part of the rind; the
   underlying white portion is bitter.
   In a large bowl or in the food processor, combine the
   flours, salt, and baking soda. Stir in the orange
   zest, lemon zest, and rosemary and mix well. Add the
   oil, egg, and orange juice and mix well. Add the yeast
   mixture and mix until well blended.
   Knead well by hand for about 5 minutes on a lightly
   floured surface until the dough is smooth and springy
   to the touch. Place the dough in a large, lightly
   oiled bowl and turn over to coat all sides. Cover with
   a damp towel and set in a warm place until the dough
   has doubled in bulk, about 1-1/2 to 2 hours.
   Punch the dough down and turn out onto a lightly
   floured surface or pastry cloth. With a sharp knife,
   divide the dough into 12 small pieces. With your
   hands, roll each piece into a stick approximately 12
   inches long. You will have a more even-looking stick
   if you place the dough on a firm surface and roll your
   hands across the top, moving from the center outward.
   Place the sticks 1 inch apart on a baking sheet that
   has been lightly sprinkled with cornmeal. Cover the
   sheet with a towel and let the sticks rise slightly in
   a warm place for 10 to 15 minutes.
   Brush the tops of the sticks with the lightly beaten
   egg mixture and sprinkle with coarse salt. If desired,
   sprinkle with chopped rosemary for additional flavor.
   Bake for 30 to 35 minutes, or until well browned.
   Cool on a rack. Yield: 12.
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